Recipe Details

cups all-purpose flour 1 cup fine yellow cornmeal 2 tablespoons baking powder 4 to 6 cups vegetable or corn oil

Ingredients

• 1 cup fresh lemon juice (from 6 lemons)

• 1 ½ cups Louisiana-style hot sauce (such as Frank's Red Hot or Crystal), divided

• ½ cup garlic powder

• ½ cup onion powder

• ½ cup kosher salt

• ¼ cup ground cumin

• ¼ cup granulated sugar

• 6 chicken drumsticks

• 6 bone-in, skin-on chicken thighs

• 1 cup whole buttermilk

Description

1. Make the Brine: Combine 8 cups cold water with lemon juice, 1/2 cup hot sauce, garlic powder, onion powder, salt, cumin, and sugar in a large bowl. Stir until salt and sugar are dissolved. Put chicken in a large plastic storage bag or a glass container and cover with brine. Refrigerate for 12 hours.

2. Remove chicken from brine and put it in another clean plastic storage bag or container. Cover with buttermilk and remaining 1 cup hot sauce. Refrigerate for 2 to 6 hours.

3. Make the Breading: Combine flour, cornmeal, and baking powder in a baking dish. Remove chicken from buttermilk and set on a wire rack to let excess drip off. Dredge chicken in dry mix.

4. Fill a deep fryer or sauté pan with oil and heat to 350°F. Layer paper towels on a rack or baking sheet.

5. Carefully add chicken to oil, cooking in batches if needed to avoid crowding the fryer. (You should be able to fit about 4 pieces at a time without dropping the temperature.) Fry chicken until cooked through and crispy, or until a meat thermometer inserted in thickest part registers 165°F, 10 to 12 minutes. If oil temperature drops below 325°F, increase heat or fry fewer pieces at a time.

6. Remove chicken from oil and set on paper towels to dry. Serve hot.